The first few pancakes I make are always “mess-ups.” Maybe the pan isn’t hot enough. Maybe I get impatient. Whatever the reason, I always get a little bit of pancake to eat while I continue cooking. When I first tasted these I expected them to be bland. Afterall, I’m making a healthy breakfast for my little one without flour or added sugar. Man, was I in for a treat. They ended up being my breakfast too! These pumpkin pancakes were such a hit. They only take a few minutes to whip up and use just a handful of ingredients.
I found the original recipe here. I made two minor changes: 1. I added a dash of cinnamon and 2. I doubled the recipe so I could have leftovers to freeze (or feed the rest of my family). I hope you enjoy these as much as we did! They are mommy and baby approved.
Healthy Pumpkin Pancakes
1/2 cup pumpkin purée*
Dash of cinnamon
1/2 tsp baking powder
1 tbsp butter for cooking
1. Melt butter in a large skillet over medium heat.
2. Whisk all remaining ingredients (banana, pumpkin, eggs, cinnamon & baking powder) together in a mixing bowl until smooth.
3. Ladle 1/8 cup portions of batter into hot skillet and cook until set and golden-brown, about 1-2 minutes. Flip and cook until golden-brown on the other side, about 30 seconds.
*You can roast the pumpkin yourself or buy canned pumpkin. If you get canned, look for organic with a BPA-free lining.